All-grain Homebrew Beer Recipes | Page 1555 | Browse 230,000+ at Brewer's Friend

Author:

Fjord & Fjell Nano Brewery

Boil Size: 44 Litres

Boil Time: 75

Boil Gravity: 12.7

Efficiency: 63

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2017 11:00 AM

Notes: 1.5l starter at 10P / 170g DME, 1 day stirplate

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Another rebrew of my award-winning porter recipe, inspired by Fuller's London Porter. Beer brewed to this recipe scored 1st in I MKPD in Krakow in 2011. Competition brew had lower OG (to keep within style guidelines), rebrewed versions have higher OG to match Fuller's.

Author:

Vulpine Brewing Co.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 12/3/2023 2:49 PM

Notes:

Author:

AJBurns

Boil Size: 26.85 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 9 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/16/2022 3:54 PM

Notes: Brew date: 21/05/23

FV volume: 20 liters, cubed & fridged overnight,

OG: 1.076

PBG 3 points under, 115g Lifter added, OG still 6 points under.

22/05/23 - Yeast pitched (harvested previous day from Vienna Lager. Temp control set at 9c.

23/05/23 - Temp rise to 9.5c.

24/05/23 - Temp rise to 10c.

25/05/23 - Temp rise to 10.5c.

26/05/23 - Temp rise to 11c.

27/05/23 - Temp rise to 11.5c.

28/05/23 - Temp rise to 12c.

29/05/23 - Temp rise to 12.5c.

30/05/23 - Temp rise to 13c.

31/05/23 - Temp rise to 13.5c.

01/06/23 - Temp rise to 14c.

02/06/23 - Temp rise to 14.5c.

03/06/23 - Temp rise to 15c.

04/06/23 - Temp rise to 16c, SG 1.016

10/06/23 - PM Cold Crash 12c.

11/06/23 - PM Cold Crash 8c.

12/06/23 - PM Cold Crash 5c.

13/06/23 - PM Cold Crash 1c.

16/06/23 - Packaged: 18 liters

FG: 1.014 ABV: 8.2%

BJCP: 9c

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Start ferment at 9c, raise by 0.5c per day once airlock activity starts. Raise to 16c after 12 days and leave for 2 weeks.

Debittered or dehusked dark malts (late additions @ 40 min).

Higher pH: +5.4 (as per John Palmer book)

Split or reiterated mash. Mill acid malt separately.

Split mash: 4kg each way + 12.5 liters strike water + 4.1 liters sparge.

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VARIATIONS

Mex Porter (2.5 liters)

100g cocoa nibs, 1x vanilla pod and 50g Mexican chilies soaked in 100ml of Tequila for 2 weeks. 50ml tincture strained off. Additional 50g chilies added to leftover 40ml of tincture for an additional week then strained off.

Addition rates: 50ml of first tequila tincture + 20ml second tequila tincture added to 2.5 liters of base porter.

Rum Porter

100g cocoa nibs, 1x vanilla pod and soaked in 100ml of white rum for 2 weeks. 60ml tincture strained off.

Addition rates: 60ml of rum tincture added to 2.5 liters of base porter.
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https://beerandbrewing.com/the-heart-of-darkness-exploring-dark-malts/

https://beerandbrewing.com/recipe-ostseekueste-baltic-porter/

https://beerandbrewing.com/make-your-best-baltic-porter/

https://byo.com/article/practical-porter/ (water profile)

https://beerandbrewing.com/brewing-traditions-baltic-indulgence/

Author:

hopscotch

Boil Size: 6.95 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2022 6:08 AM

Notes: Directions:
Mill the grains and dough-in, targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151°F (66°C). Hold the mash at 151°F (66°C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring, or with a recirculating mash system, raise the temperature to mash out at 168°F (76°C). Sparge slowly with 170°F (77°C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.052 (12.9°P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add lactose and Irish moss or other kettle finings with 15 minutes left. Chill the wort to 68°F (20°C) and aerate thoroughly. Use 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5 liter starter.

Ferment at 68°F (20°C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. At this point you have an excellent milk stout. To make the chai milk stout you will need to add a tincture of chai spices.

Chris explains, “For the chai spice, I simply take a cheap vodka and soak our house chai spice mixture in it, then add small doses to a keg until it tastes right. I try to make a very strong spice tincture so there is only a negligible amount of vodka added to the beer. Usually it only takes 0.4 oz of tincture to spice 5 gallons of beer. Frankly, I am not certain what is in our chai spice mixture, but I am sure your favorite chai spice mix will work great. Make additions slowly and taste as you go so you can hit it just right.”

Author:

Rygar di Salva

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2022 2:36 AM

Notes: Ferment at 70 deg until terminal gravity is reached adding Candi Syrup 3 days into fermentation. Lager at 35 deg for 8 weeks.

Reciped from Nick Lockwood @ Longmont CO Zymurgy July/August 2020

Author:

Donny V...

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2020 11:29 AM

Notes:

Author:

Kinglucky

Boil Size: 29.3 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2018 2:13 PM

Notes:

Author:

Genus Brewing

Boil Size: 31 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2018 9:10 PM

Notes:

Author:

Gentlemalt

Boil Size: 35 Litres

Boil Time: 75

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2018 7:42 AM

Notes: Ended up with FG - 1.001. ABV - 9.5.

Author:

J Bell

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2017 1:09 AM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2015 3:36 AM

Notes: Added 1.75 grs of burton salts; gipsum and papain

Author:

Lucykay

Boil Size: 13 Litres

Boil Time: 80

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 6:40 AM

Notes:

Author:

stian1971

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 7:13 PM

Notes:

Author:

BrewingBaar

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 2.5oz

Creation Date: 7/29/2016 11:38 PM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 12:31 AM

Notes:

Author:

duncans

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 10:16 PM

Notes:

Author:

BennieD

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 6:51 PM

Notes:

Author:

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16.8 ° C

Priming Method: açucar cristal

Priming Amount: 6 gramas por litro

Creation Date: 8/20/2015 12:07 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 36 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 1:18 PM

Notes:

Author:

zolakoma

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 4:05 PM

Notes: